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Italian Vegetarian Sausage with Roasted Vegetables
and lemon mustard sauce / quinoa

Active: 40 min Total: 40 min
Dried herbs and a simple creamy sauce give this easy sheet pan meal a refined feel.
Smarts: Feel free to use any type of tomatoes to roast with the zucchini. Cherry, plum, or Roma tomatoes would all be great.


Italian Vegetarian Sausage with Roasted Vegetables:
  • Zucchini - 1 lb , cubed
  • Vegan / vegetarian sausage - 1 lb , sliced
  • Tomatoes, grape or cherry - 1 1/2 cups , halved
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 tsp
  • Italian seasoning - 2 tsp
  • Sunflower seeds - 1/4 cup (sub pumpkin seeds / pepitas or any chopped nuts)
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Lemon Mustard Sauce:
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)
  • Mustard, Dijon - 1 Tbsp (use large grain if you have it)
  • Lemon juice - 2 tsp


  1. Quinoa - (If prepping right before cooking, get oven heating while quinoa cooks; double if making Thursday’s meal.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Zucchini / Vegetarian sausage - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make sauce - Whisk together sour cream, mustard, and lemon juice. (Can be done up to 5 days ahead)
  4. Tomatoes - Halve tomatoes.

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  1. Heat oven to 400F / 204C.
  2. Toss zucchini, sausage, and tomatoes with balsamic vinegar, olive oil, and Italian seasoning. Spread out on a sheet pan. Transfer vegetables to the oven and roast until tender, turning everything with a spatula halfway through cooking, ~25 minutes total.
  3. If quinoa was made ahead, reheat in the microwave. (Reserve half if doubled.)
  4. Serve vegetarian sausage and vegetables over quinoa. Top with sauce and sunflower seeds. Enjoy!



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